There’s something truly special about a Crab and Avocado Eggs Benedict with Blender Hollandaise. It’s a luxurious take on a classic brunch dish, combining flaky crab meat, creamy avocado, and perfectly poached eggs over toasted English muffins, all topped with a rich, velvety hollandaise sauce. Whether you’re making a special weekend breakfast or impressing guests at brunch, this dish delivers an unforgettable mix of textures and flavors.
The best part? You don’t need to be a professional chef to make this restaurant-quality meal at home. The blender hollandaise simplifies the process, and with a few pro tips, you’ll master poaching eggs like a pro. Let’s dive into the details of making this indulgent dish!
Why You’ll Love This Recipe
✔ Restaurant-quality at home – No need to go out for fancy brunch when you can make this in your own kitchen.
✔ Easy hollandaise sauce – A blender makes it quick and foolproof.
✔ Rich and satisfying – Creamy avocado, delicate crab, and silky egg yolks create the perfect bite.
✔ Perfect for special occasions – Ideal for brunch with family or a celebratory breakfast.
✔ Customizable – Adjust the toppings, sauce, or bread to your preference.
Ingredients for Crab and Avocado Eggs Benedict with Blender Hollandaise
| Category | Ingredient | Amount |
|---|---|---|
| Blender Hollandaise | Large egg yolks | 2 |
| Lemon juice | 1 tbsp | |
| Dijon mustard (optional) | ½ tsp | |
| Melted butter, hot | ½ cup | |
| Salt and pepper | To taste | |
| Eggs Benedict Base | English muffins, halved and toasted | 2 |
| Poached eggs (see instructions below) | 4 | |
| Cooked, flaked crab meat | 1 cup (about 1 lb) | |
| Tomato, sliced | 1 | |
| Avocado, pitted and sliced | 1 | |
| Paprika | For garnish | |
| Kosher salt & freshly cracked black pepper | To taste |
Step-by-Step Instructions
1. Make the Blender Hollandaise
- In a blender, add egg yolks, lemon juice, and Dijon mustard (if using).
- Pulse on low for a few seconds until well combined.
- With the blender running, slowly stream in the hot melted butter until the sauce thickens and becomes smooth.
- Season with salt and pepper to taste. Set aside and keep warm.
2. Poach the Eggs
- Fill a saucepan with water and bring it to a gentle simmer.
- Add a splash of vinegar (this helps the egg whites stay intact).
- Crack each egg into a small bowl, then carefully slide it into the simmering water.
- Poach for 3-4 minutes, until the whites are set but the yolks remain soft.
- Remove the eggs with a slotted spoon and place them on a paper towel to drain.
3. Assemble the Eggs Benedict
- Place toasted English muffin halves on a plate.
- Layer each with a slice of tomato, a few slices of avocado, and a generous portion of flaked crab meat.
- Top each with a poached egg.
- Spoon warm hollandaise sauce generously over each egg.
- Sprinkle with paprika, salt, and freshly cracked black pepper.
4. Serve and Enjoy
- Serve immediately while warm.
- Pair with fresh fruit, a side salad, or crispy hash browns for a complete meal.
Tips for Perfect Crab and Avocado Eggs Benedict
✔ Use fresh crab meat – The sweetness of fresh crab pairs beautifully with the rich hollandaise sauce.
✔ Don’t overcook the eggs – A runny yolk is key to the dish’s creamy texture.
✔ Warm the hollandaise gently – If it thickens too much, whisk in a few drops of warm water.
✔ Toast the English muffins well – This prevents them from getting soggy under the toppings.
✔ Use a fine-mesh strainer for eggs – This removes excess liquid, helping the egg whites hold their shape.
What to Serve with Crab and Avocado Eggs Benedict
- Fresh Fruit Salad – A mix of berries, melon, and citrus adds freshness.
- Roasted Potatoes or Hash Browns – A crispy side dish balances the creamy texture of the Benedict.
- Mimosas or Fresh Juice – Orange juice, grapefruit juice, or a classic mimosa completes the brunch experience.
- Crispy Bacon or Smoked Salmon – Add extra protein and flavor.
Health Benefits of This Recipe
1. Nutrient-Dense Crab Meat
✔ High in protein – Helps build muscle and keeps you full.
✔ Rich in omega-3 fatty acids – Supports heart and brain health.
2. Avocado for Healthy Fats
✔ Loaded with monounsaturated fats – Great for heart health.
✔ Contains fiber and essential vitamins – Supports digestion and immunity.
3. Eggs for Protein and Nutrients
✔ Packed with high-quality protein – Helps keep you energized.
✔ Rich in choline – Supports brain and liver function.
4. Lemon and Vinegar for Digestion
✔ Lemon juice in the hollandaise aids digestion and adds brightness to the dish.
✔ Vinegar in the poaching water helps eggs hold their shape and adds subtle tanginess.
Customizations & Variations
1. Make It Gluten-Free
- Use gluten-free English muffins or serve over a bed of sautéed spinach.
2. Add More Flavor
- Swap Dijon mustard for hot sauce in the hollandaise for a spicy kick.
- Top with capers or microgreens for an extra flavor boost.
3. Try a Different Protein
- Instead of crab, use smoked salmon, shrimp, or shredded chicken.
4. Vegetarian Option
- Replace crab with sautéed mushrooms, wilted spinach, or grilled zucchini.
How to Store & Reheat Leftovers
Storing
- Keep hollandaise sauce in an airtight container in the fridge for up to 2 days.
- Store poached eggs separately in cold water in the fridge for 24 hours.
Reheating
- Hollandaise Sauce: Warm gently in a double boiler or microwave in 10-second intervals, whisking in a little warm water if needed.
- Poached Eggs: Reheat in a bowl of warm (not boiling) water for 30-60 seconds.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~450 |
| Protein | 28g |
| Carbohydrates | 30g |
| Fats | 25g |
| Fiber | 5g |
| Sugar | 3g |
Nutritional values may vary based on ingredients used.
Frequently Asked Questions
1. Can I make hollandaise sauce ahead of time?
Yes! Store it in the fridge and gently reheat before serving.
2. What’s the best way to keep poached eggs warm?
Place them in a bowl of warm water until ready to serve.
3. Can I use canned crab meat?
Yes, but fresh crab meat has the best flavor and texture.
4. How do I fix broken hollandaise sauce?
If it separates, whisk in a teaspoon of warm water or blend again.
5. What’s a good alternative to English muffins?
Try toasted brioche, sourdough, or hash brown patties.
Final Thoughts
Crab and Avocado Eggs Benedict with Blender Hollandaise is the ultimate brunch upgrade—rich, creamy, and packed with fresh flavors. Whether you’re making it for a special occasion or a weekend treat, this dish is sure to impress.
So why not try it this weekend? Gather your ingredients, whip up a batch, and savor every bite!
Print
Crab and Avocado Eggs Benedict with Blender Hollandaise
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Treat yourself to a gourmet brunch experience with this Crab and Avocado Eggs Benedict with Blender Hollandaise. This dish takes the classic eggs Benedict to the next level by incorporating flaky crab meat, creamy avocado, and a rich, velvety hollandaise sauce—all layered over a toasted English muffin.
Ingredients
- ½ cup blender hollandaise (see recipe below)
- 2 English muffins (halved and toasted)
- 4 poached eggs (see instructions below)
- 1 cup cooked (flaked crab meat (about 1 pound))
- 1 tomato (sliced)
- 1 avocado (pitted and sliced)
- Paprika (for garnish)
- Kosher salt and freshly cracked black pepper (adjusted to your preference)
For the Blender Hollandaise:
- 2 large egg yolks
- 1 tablespoon lemon juice
- ½ teaspoon Dijon mustard (optional)
- ½ cup melted butter (hot)
- Salt and pepper to taste
Instructions
To Make the Blender Hollandaise:
- In a blender, add egg yolks, lemon juice, and Dijon mustard (if using). Pulse on low for a few seconds until the ingredients are well combined.
- With the blender running, slowly stream in the hot melted butter until the sauce is thick and smooth. Season with salt and pepper to taste. Set aside and keep warm.
To Poach the Eggs:
- Pour water into a saucepan and incorporate a splash of vinegar. Bring to a gentle simmer.
- Crack each egg into a small bowl, then gently slide it into the simmering water. Poach for 3-4 minutes until the whites are set but yolks remain runny.
- Remove the eggs with a slotted spoon and set aside on paper towels to drain.
To Assemble the Crab and Avocado Eggs Benedict:
- Place toasted English muffin halves on a serving plate.
- Layer each muffin half with a slice of tomato, a few slices of avocado, and a generous portion of flaked crab meat.
- Top each stack with a poached egg. Spoon a generous amount of warm hollandaise sauce over each egg.
- Sprinkle with paprika, kosher salt, and freshly ground black pepper to taste.
- Serve: Serve immediately, and enjoy the decadent flavors in every bite!
Notes
- For a milder flavor, use lump crab meat instead of claw meat.
- Want a richer hollandaise? Add a pinch of cayenne pepper or a dash of hot sauce.
- To keep eggs warm, place them in a bowl of warm water until ready to serve.
- If hollandaise thickens too much, whisk in a teaspoon of warm water.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American